Chicken Enchiladas Recipe

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Chicken Enchiladas

yolanda garibay


This is not complicated but time consuming, most of the time we do this for special ocasions.

pinch tips: How to Debone a Chicken



10 to 12


1 Hr 30 Min


25 Min


2 small
bags of drynew mexico chiles
2 medium
2 pinch
mexican oregano
1 1/4 tsp
2 large
chicken breasts, whole, cooked and shreded
1 small
onion to boil chicken
1 large
chopped onion for enchiladas
1 1/2 lb
monterrey jack chesse, shreded
3 Tbsp
1 lb
lard/1/4 c. for sauce,save rest for frying the tortillas
1 pkg
corn tortillas

Directions Step-By-Step

Enchilada sauce,cut stem and remove seeds from dry New Mexico chiles, rinse,in large pot boil water then put chiles in water, remove from stove and cover,let them soak until water turns cold,discard all the water,then liquifid in blender with 3/4 of blender full of water,do the same to all the chiles and you should have a kind of thin sauce, add your oregano and garlic and blend well,run through a strainer,save chile sauce discard skins.
Heat large skillet put 1/4 cup of lard , add 3 tablespoons of flour to lightly brown,add chile sauce sitirring so wont be lumpy, add salt to taste.
Fry tortillas both sides (soft) in lard adding as nedded,dipt into sauce adding chicken, chesse roll arrainge in plate pour more salsa over them, top with jack chesse.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Hashtags: #enchiladas, #Nana's